검색결과 : 2건
No. | Article |
---|---|
1 |
Amaranth, quinoa and oat doughs: Mechanical and rheological behaviour, polymeric protein size distribution and extractability Lamacchia C, Chillo S, Lamparelli S, Suriano N, La Notte E, Del Nobile MA Journal of Food Engineering, 96(1), 97, 2010 |
2 |
Physical and mechanical properties of bread loaves produced by incorporation of two types of toasted durum wheat flour Baiano A, Romaniello R, Lamacchia C, La Notte E Journal of Food Engineering, 95(1), 199, 2009 |